Best Indiana Corn Casserole Recipes

Indiana Corn Casserole image

Provided by cali_love

Categories Corn

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

1 lb bacon
1/2 cup butter
1/2 medium onion, diced
1/2 cup celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
5 tablespoons all-purpose flour
2 cups sour cream
2 lbs fresh corn (or frozen corn, thawed)
1 tablespoon fresh parsley, chopped
salt and pepper, to taste
bacon drippings (optional)

Steps:

Preheat oven to 350 degrees.
Dice bacon and cook. Drain and set aside. Reserve half of bacon drippings to saute the vegetables with.
Melt butter over medium heat in a large pot.
Saute onions, celery, and bell peppers until tender.
Stir in flour, then sour cream, until well combined.
Add in thawed corn and most of the bacon bits and season with salt and pepper at this time.
Pour mixture into 9X13" glass baking casserole dish. Sprinkle on the remaining bacon bits over the top.
Bake for 30-45 minutes, until top is lightly browned.
Garnish with chopped parsley for that extra "pop" of color.

Nutrition Facts : Calories 610.1, Fat 50.6, SaturatedFat 23.5, Cholesterol 94.4, Sodium 608.3, Carbohydrate 30.5, Fiber 4, Sugar 5.2, Protein 13.1

Indiana Corn Lover's Casserole image

Number Of Ingredients 9

2 eggs slightly beaten
1 (14 3/4-ounce) can cream-style corn
1 (12-ounce) can whole kernal corn
3/4 cup sour cream
3 tablespoons butter or margarine, melted
1 1/2 cups grated Cheddar cheese
1 medium onion chopped
1 (4-ounce) can chopped mild green chili drained
1 (6 1/2-ounce) package corn bread and muffin mix

Steps:

Preheat oven to 350 degrees. In a large bowl, combine eggs, corn, sour cream, butter, cheese, onion, and chiles. Gently fold in corn muffin mix until moistened. Spread mixture into a greased 2-quart baking dish. Bake 60-70 minutes, or until golden brown on top and center is set. Makes 4-6 servings.

Nutrition Facts : Nutritional Facts Serves

Indiana Corn Casserole image

Provided by @MakeItYours

Number Of Ingredients 11

1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley

Steps:

Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.